This recipe makes a great base for eggplant parmesan! Whether you serve this with pasta or use this in a sandwich, your meal will be comprised of delicious eggplant goodness!
1 large eggplant
4 c Panko breadcrumbs or cornmeal (seasoned with 1 1/2 tbsp dried basil and 1 tbsp garlic powder)
1 1/4 c cold water
3/4 c all-purpose flour
1 tbsp baking soda
1 tsp paprika
1 tsp salt
1 1/2 tsp pepper
2 1/2 tsp garlic powder
5 roma tomatoes, diced (or 14.5 oz can of diced tomatoes, drained)
1 small onion
1/2 c tomato paste
1/2 c water
1 1/2 tbsp sugar
seasoning (basil, oregano, thyme, salt, pepper, etc)
Slice eggplant into 1/4" slices. Mix flour, baking soda, seasonings, and water in a bowl. Place seasoned breading in a separate, shallow dish. Dip slice in wet mixture, then dry breading. Once the slices have been breaded, prepare your pan for shallow frying.
Heat a pan at medium heat with oil. Do not fill the pan. Instead, have enough oil to fill only a quarter of the pan. Shallow fry the slices until golden on each side and soft in the middle. Place finished slices on paper towels or stale slices of bread in a strainer, in order to remove excess oil.
For the sauce, combine all the ingredients into a saucepan on medium heat. Season to your liking. Allow the sauce to simmer and thicken. Once at the desired consistency, serve with breaded eggplant slices. ENJOY!
- Serve with pasta for a filling meal
- Use slices in a sandwich for a quick lunch
- Bake the slices in the oven at 450 degrees F until the eggplant is soft, for a healthier version of this recipe
- Layer slices with cheese (or vegan cheese) and sauce for eggplant parmesan.